Tag Archives: sunflower seed

Every year I plant several basil plants in my little garden. I just love basil… It’s fragrant, versatile and tastes so amazingly fresh. I’m really happy because this has been a surprisingly good year for my basil. The bugs have left most of the plants alone and the weather has been just perfect for the rest of the plants in the garden. When I walked outside this morning, I noticed immediately that it was time to harvest some of those gorgeous green leaves.

Basil ready to be picked. I don’t know what I like better… The beautiful bright green leaves or the fresh herbaceous aroma.

Thyme. One of my favorite herbs… The tiny delicate leaves are packed with flavor.

Mammoth Dill. This is the first time I have tried growing dill in my garden. I just love the delicate little yellow flowers!

Basil blossoms. I pinch the blossoms off to encourage additional growth on my basil plants.

The main ingredients for my Sunflower Seed Basil Pesto.

My Sunflower Seed Basil Pesto is easy to make, nut free and delightfully vegan. I like to use my pesto on pasta, pizza and especially on a warm crusty baguette with fresh mozzarella and sliced heirloom tomatoes. Makes about 1 cup. Enjoy! Tessa

Ingredients:

2 cups fresh basil leaves lightly packed

3 cloves garlic minced

1/2 cup sunflower seeds (roasted and shelled)

1/2 tsp salt or to taste

1/2 to 1 tsp lemon juice or to taste (to prevent browning of the pesto)

1/4 cup olive oil or more if necessary

Add all ingredients except olive oil to a food processor. Pulse food processor while adding a steady stream of olive oil. Scrap sides and pulse until well blended. Taste and correct your seasonings. Use immediately or store (covered) in refrigerator up to 24 hours. Makes about 1 cup.

Chances are you know someone who has a food allergy. You might even be one of those people yourself. Whether it be shellfish, wheat, dairy or peanuts, food allergies can be a real nuisance and are not easy to deal with. First of all, you have to constantly ask questions about what you are about to eat and second, you have to always read the food labels. I know what it’s like because I personally know from experience… It’s not fun and depending on the ingredient or level of allergy, it can be down right dangerous.

Many of you may have noticed by now, I don’t prepare dishes with almonds, hazelnuts, walnuts, or even pecans. I like really like them but they don’t like me. I can’t eat them let alone touch them. Big, big, big, bummer… But on the bright side, I have learned to cook with substitutions and have adapted many of my favorite recipes. And fortunately, I am still okay with peanuts. I just need to be careful.

Over the years I have learned to adapt. For example, I like to use sunflower seed butter instead of almond or peanut butter on toast or in cookies. I’ll use toasted pepitas (pumpkin seeds) for a nutty crunch in pesto and in homemade granola. The more I learn about using these ingredients the less I miss tree nuts. It used to be a big obstacle but now I consider my tree nut allergy just a speed bump in my life. As my sister says, “It is what it is…” And quite frankly, she’s 100% correct.

My Sunflower Seed Cookies are a riff on Betty Crocker’s Peanut Butter Cookie recipe from my circa 1950’s first edition Betty Crocker’s Picture Cookbook. I found my cookbook in a used bookstore a few years ago and I just love it! It’s 62 years old and is full of amazingly nostalgic recipes. I adapted the peanut butter cookie recipe from this cookbook by swapping the peanut butter for sunflower seed butter. I also added a half cup of crunchy sunflower seeds and a teaspoon of vanilla extract. They look just like a traditional peanut butter cookie but with a subtle sunflower seed flavor. They’re simply delicious! Enjoy! Tessa

Ingredients:

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup sunflower seed butter

1/2 cup unsalted butter

1 egg

1 tsp vanilla extract

1 1/4 cup all purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup toasted unsalted shelled sunflower seeds

In a medium sized mixing bowl cream together the white sugar, brown sugar, sunflower seed butter, egg, and vanilla extract. In a separate bowl mix together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until blended. Add the sunflower seeds. Place cookie dough covered with plastic wrap in the refrigerator and chill for about 2 hours or until the cookie dough is firm.

15 minutes before baking, preheat your oven to 375 degrees. Using a small scoop roll the dough into 1 1/4 inch sized balls. Place dough balls on silpat lined cookie sheet 3 inches apart. Press top of dough with a fork to flatten slightly. Bake for about 10 minutes or until lightly golden in color. Remove cookies from cookie sheet with a spatula and place on wire racks to cool. Makes about 2 1/2 dozen cookies.